If you know me then you know, I love pop tarts. Ever since I was a kid, I have always loved them as a sweet snack and find myself eating them far more than I would like to admit. With that being said, I think we can all say that there is something so classic about them and whether you are a cinnamon sugar or strawberry fan, they really can be the perfect snack.
I have already done a Homemade Strawberry Pop Tart recipe but I knew I wanted to experiment with another flavor and so here we are with these homemade blueberry pop tarts! With some tweaks to our previous pop tart recipe, I have to say these blueberry pop tarts bring the *homemade* pop tart to the next level. They are a must try and I promise are easier than you'd think to make.
Let's first start with the dough. Something that we changed from our previous pop tart recipe is this one uses only butter and not a combination of butter and shortening. I found this to be a real game changer and resulted in the "crust" of the pop tart browning beautifully, having a little extra of that buttery crust taste that we all know and love, and they are even a little flakier this time around as well! The dough for these pop tarts is composed of just a few simple ingredients!
A note to keep in mind when making the dough is to make sure the water you use is in fact *ice* cold and that you are adding it gradually as you pulse the ingredients in the food processor. It will be worth the wait and attention to detail!
Once your dough is done and while it is chilling, it's time to make the jam filling! This is as easy as combining the blueberries, sugar, and lemon juice in a pot on the stove and making sure to consistently stir the mixture. It will make the most delicious and beautiful blueberry jam and it could not be easier.
Once your dough is done chilling you will roll it out and begin cutting the rectangles for your pop tarts. Being careful to make all of your rectangles approximately the same size is important here so the top and bottom of each pop tart line up and are able to be sealed together. After your dough is rolled out and your rectangles are cut you will add the filling to the center of each, brush water around the edge of each, and then top with remaining rectangles and press down on the edges to seal. This is a very important step or the jam filling tends to run out the sides. Lastly, you will poke three holes in the top of each pop tart (ensuring that they don't burst in the oven!) and then go ahead and pop (no pun intended) them in the oven!
While your pop tarts are baking combine the ingredients for your icing glaze! Once your pop tarts are done baking, move them to a wire rack to cool. Once cooled, go ahead and pour on that icing! Top with some sprinkles if desired (they are pop tarts after all) and enjoy!
A sweet, homemade take on a classic! With a blueberry jam filling and topped with a blueberry glaze, these homemade blueberry pop tarts are the tasty snack we all need this winter.
1. Cube butter and combine flour, sugar, salt, and butter in food processor and pulse several times until combined.
2. Add water one tablespoon at a time, pulsing in between additions until crumbles have formed.
3. Once all of the water has been added, take dough out and form into a ball. Try not to handle the dough too much or it may become tough. Chill for 1 hour.
1. While dough is chilling, add blueberries to a pot on the stove with granulated sugar and lemon juice on high, mixing frequently for 2-3 minutes.
2. Once sugar is melted, turn down to low heat and cook for an additional 7-8 minutes or until your desired consistency is reached.
1. Once dough is done chilling, roll it out to desired thickness (should be around 1/16-1/8 of an inch), and cut into rectangles of approximately 3x5 inches, using either a knife or pizza cutter.
2. Once you have an even number of rectangles, most likely around 16 (depending on exact size), place half of them on a greased cookie sheet. Brush water on the edges of the rectangles on the cookie sheet and add approximately 1 tablespoon of the jam filling to the center of each pop tart, spreading it out evenly across the center of the rectangle (you should have extra jam filling remaining for the glaze plus additional).
3. Next, place the remaining rectangles on top of the rectangles on the cookie sheet. Press the edges down on each pop tart (using your fingers or a fork), sealing the edge so the filling does not leak out.
4. Using a toothpick, poke 3 holes in the top of each pop tart. Place in the freezer for approximately 1 hour to help the pop tarts keep their shape.
1. Preheat oven to 375 degrees.
2. After freezing, bake pop tarts for 20-25 minutes or until edges begin browning.
3. While pop tarts are baking, combine the powdered sugar, milk, and jam filling in a small bowl for the icing. After adding the jam filling to the icing, refrigerate any remaining jam filling.
4. Once pop tarts are done baking, place them on a wire rack to cool.
5. Spread approximately 1 teaspoon of icing on the top of each pop tart. Top with sprinkles and enjoy.
There may be leftover jam filling. Store remaining filling in an airtight container in the fridge.
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